Zucchini Chocolate Chip Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Dessert, Snacks
Serves: 1 mini loaf
Ingredients
  • ⅔ cup sprouted spelt flour*
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp kosher salt
  • ½ cup grated unpeeled zucchini
  • 1 egg
  • ¼ cup melted coconut oil
  • 3 tbsp maple syrup
  • ½ tsp pure vanilla extract
  • 2 tbsp chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Whisk together all dry ingredients.
  3. Add in the zucchini and wet ingredients, stirring to combine. Mix in the chocolate chips, until fully incorporated into the batter.
  4. Lightly grease a mini loaf pan with coconut oil.* Pour in the batter and bake for 27-30 minutes. Let cool before slicing.
  5. Store covered tightly at room temperature for 2-3 days, or in an airtight container in the refrigerator for up to 1 week (if it lasts that long).
Notes
*See above for why I chose sprouted flour. There may be a slight difference in the taste, but non-sprouted flour bakes the same way.
*My mini loaf pan is 5.75 x 3 inches
Recipe by Lenses and Lentils at https://lensesandlentils.com/zucchini-chocolate-chip-bread/